Greenfeast ~ Spring, Summer

Although we are settling into fall and winter, Greenfeast - Spring, Summer by Nigel Slater is a comforting cookbook reminding us of the fresh lightness we may so dream of during this time of year. Most of these recipes seem to have come from his daily food diary. Where he saw, amongst his own accounts, how his food... his eating had changed; morphing into more plant based. One could assume that he would like these recipes to be an inspiration rather than be a guided recipe. Flexible... open for interruption, with no set rules or boundaries. 

What I like and really enjoy about this cookbook, besides the simplicity and feature calligrapher, Tom Kemp, how much is conveyed with fewer ingredients and a relaxed approach to these recipes. The format is fitting too, short and compact, bright and bold. It is a wonderful cookbook and is hard to imagine that it truly is plant based driven, which was probably unconsciously done, if I may assume. I feel as though this cookbook was more to do with what he ate then a way of eating. Something perhaps one can relate too; as we age, presumably, we eat less or food becomes more of what sustains us for longer periods of time. How do we keep the internal engine, our bodies, nourished... going. Therefore appealing to anyone struggling or coming to that culinary conclusion within themselves.

It was hard deciding which recipe to share however I did pick one that I thought even though we are in a different season, it still may be enjoyed; plus right now I am gobbling up sweet potatoes... or yams like crazy! 

Sweet Potatoes, Tomatoes
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Serves 2

sweet potatoes 1kg
butter 50g
dried, fine breadcrumbs 120g
lemon zest, finely grated 1 teaspoon
tarragon leaves, chopped 1 tablespoon
an egg
a little flour
groundnut or vegetable oil, for shallow frying

For the quick tomato sauce:

tomatoes 500g
garlic 2 cloves
olive oil 3 tablespoons
basil leaves 10


Peel the sweet potatoes and cut into large chunks, then steam for about twenty minutes till tender enough to crush. Mash with the butter and set aside to cool.

Put the breadcrumbs on a plate, then add the zest and tarragon and combine. Crack the egg into a shallow bowl and briefly beat with a fork to mix the white and yolk.

When the mash is cool, shape into four large balls and pat them, with floury hands, into patties. Dip the patties first into the beaten egg, then into the crumbs. Put them on a baking sheet and refrigerate for thirty minutes.

Make the tomato sauce: chop the tomatoes. Crush the garlic. Warm the olive oil in a saucepan, add the tomatoes and garlic and a little salt and simmer for fifteen to twenty minutes, stirring regularly. Tear and stir in the basil. season with black pepper.

Warm a little groundnut or vegetable oil in a non-stick frying pan, then lower the cakes into the hot oil and leave to cook, without moving them, for four or five minutes until the underside is crisp and golden. Carefully, using a palette knife or fish slice, turn the cakes over and lightly crisp the other side. Serve with the tomato and basil sauce.

NIGEL SLATER'S RECIPE NOTES: Drain the potatoes very thoroughly before mashing. Let the mash cool before shopping and allow the cakes to rest fully before cooking. If your mixture seems too soft to shape, stir in a tablespoon or two pf flour. Once you have put the cakes into the hot oil, don't move them until the base has crisped, turn them carefully over and let the other side become completely crisp before removing from the pan. 

Hope everyone had a lovely weekend and is having a good week. It snowed for most of it.  - JD 

BOSH!

I stumbled upon the BOSH! boys one day and was quite taken by their enthusiasm, energy, and their simplistic approach to delicious food. These lads have created the biggest plant based online channel , BOSH TV, where they have reached millions of people worldwide sharing their recipes. Their philosophy is to eat delicious, hearty indulgent meals without the need for meat or diary. Since they believe that the concept of eating without meat or diary is relatively new; it then has the potential for more plant based eating and recipes.

Within this book there are plant based versions of classic dishes, that are delicious minus the meat and or dairy. Proving that plant based can be tasty, delicious and satisfying. Inspiring recipe ideas bursting with flavour! 

This cookbook is great for those already on a no diary, no meat, no animal products way of eating or for those that would like to reduce the amount of meat... diary they eat. There are plenty of recipe to mull over throughout the 8 chapters. Everything from Quick Eats, Big Eats, Showpieces, Green & Bosh! Bowls, Small Plates & Sharers, Cocktails, Desserts, and Breakfasts. 

To find out more about the lads at BOSH! click here or visit bosh.tv  

In the meantime, I will share this recipe from their cookbook...

Southwest Bosh! Bowl

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serves 2 - 4 

1 cup cooked basmati rice 

1 can (15 oz) black beans

1 can (7 oz) corn

2 large tomatoes 

1/2 red bell pepper

1/2 small red onion

2 small avocados

1 lime

1/2 fresh green chili

1 tablespoon olive oil

2/3 cup unsweetened plant based milk

1 teaspoon maple syrup

1/2 teaspoon garlic powder

1 little gem lettuce

1 3/4 oz fresh cilantro

hot sauce, to serve

salt and black pepper

Medium saucepan | Blender

Tip the cooked rice into a mixing bowl, fluff it with a fork and transfer to a serving bowl.

Drain the black beans and corn and add them to the rice.

Halve the tomatoes, cut out the seeds, and finely dice. Trim any stem and seeds from the bell pepper and finely dice. Peel and finely dice the onion. Add the diced vegetables to the rice and fold together. 

Halve and carefully oat the avocados by tapping the pits firmly with the heel of a knife so that it lodges in the pits, then twist and remove the pits. Scoop the flesh into the blender. Cut the lime in half and squeeze in most of the juice, catching any seeds in your other hand. Rip the stem from the chili, cut in half lengthwise, and remove the seeds, if you prefer a milder flavour. Add the chili, olive oil, plant based milk, maple syrup, and garlic powder to the blender and whizz to a creamy sauce with a thick drizzling consistency, adding a splash more plant based milk if necessary. Taste and adjust the seasoning as needed. 

Finely slice the lettuce. Chop the cilantro leaves and finely chop the stems. Add the lettuce and cilantro to the rice. Pour on the avocado dressing and stir everything together. Check the seasoning and add salt, pepper, or remaining lime juice to taste.

Spoon into bowls to serve, drizzle with a little hot sauce.

Summer is in full swing, so I will be taking a little break from here. Some much needed rest and relaxation to revive. There are plenty of post to mill over in the meantime. Look forward to returning with refreshed eyes. Enjoy the remainder of your summer and thanks for stopping by. - JD